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I adapt this recipe seemingly each time I make granola bars, and regardless, Sarah (Jackson’s Mom) makes me feel as though I’ve performed a miracle each time. Thus, if you are in need of feeling like a Goddess (or God), whip up a batch of these. The reviews from the kids are hit or miss, but the parents love them!

1 cup old fashioned rolled oats

1/2 cup raw millet

3 Tbsp flax seeds

2 ripe bananas, mashed

2 Tbsp molasses

2 Tbsp coconut oil

1 tsp vanilla extract

1/4 cup dried cranberries

1/4 cup dried apricots, chopped

Preheat oven to 325 Fahrenheit.

In a large bowl combine oats, millet, and flax seeds. Set aside. In a separate bowl mash bananas, add molasses, coconut oil, and vanilla. Combine the two mixtures and fold in dried fruit.

Divide the batter into a greased muffin pan and press down each granola cake lightly to ensure that they are each formed, and not crumbling after you bake them. Bake for 30 minutes, cool. Keep refrigerated, or freeze.

Preheat the oven to 400˚F. Line a muffin tin with paper muffin liners. In a large bowl whisk together the flour, millet, sugar, baking powder, baking soda, ground ginger, and salt. Set aside. In a medium bowl combine eggs, almond milk, coconut oil and fresh ginger. Stir in the carrots, then pour all the wet mixture into the dry. Fold the wet into the dry just until combined. This may take a few strokes as the batter is very thick.

Scoop out batter into prepared muffin tins, filling roughly level with the top of the pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly. Serve warm or room temperature. Store covered for about 2-3 days or freeze for a month.